The short of it: Welcome in spring with a pineapple coconut cider. The essential flavor ingredients: Trader Joe's organic dried pineapple and coconut chips.
For the cider base, I pointed the cart to Trader Joe's refrigerated section and purchased flash-frozen, unfiltered apple juice. Tip: Go for preservative-free apple juice -- no sodium benzoate or potassium sorbate. Your best scenario: orchard-pressed cider, but that's not available right now, and this is my way of getting ready for Spring Break!
I placed one gallon of apple juice in my fermenting bucket (after a thorough cleaning and sanitizing), oxygenated the juice, then pitched WLP028 Edinburgh Ale yeast, along with yeast nutrient.
The person serving me at the homebrew shop five minutes from my house was amused that I was buying the yeast for myself and not a phantom bearded man waiting at home. Next time I will go to my usual place, The Home Wine, Beer and Cheesemaking Shop in Woodland Hills, about 40 minutes from home (during off-traffic hours).
I placed the pineapple and coconut flavor ingredients in a bag and placed the bag into the bucket.
Time to add the lid, complete with thermowell and airlock.
This little baby went into a temp controlled fermentation chamber/AKA refrigerator, discretely located in my Los Angeles apartment closet.
Special thanks to Chris Banker of The Society of Barley Engineers, my homebrew club in Vista, CA, for the yeast suggestion. And I will always be thankful to Thomas Peters at Belching Beaver in Vista for fermentation vessel management tips (computer fan and Eva-Dry). How will the cider turn out? We'll know in about two weeks or so, about one week into spring.
My article on temperature control has been published by HomeBrew Talk. A big thank you to the brewers who contributed their knowledge. Check it out.
Say hello to my little friend, a spare drill that my father pulled from his garage. I bought the impressive bit to drill a hole in the top of my fermenting bucket so I could install a Thermowell. Now I know exactly what is happening with temperatures during fermentation, thanks to a suggestion from Thomas Peters, Head Brewer at Belching Beaver Brewery. Thanks to Matt Babineau of the Society of Barley Engineers for sharing information on how to accomplish the project. Thanks again, Dad, for the vintage drill.
See Lyne's wine blog